Date: Sat, 27 Mar 2010 08:07:12 GMT -------------- BEGIN bread-bakers.v110.n010 -------------- 001 - Linda Garber Subject: Sheepherder's Bread Date: Sun, 14 Mar 2010 14:25:05 -0300 This a version of Sheepherder's bread for the bread machine from Great Bread Machine Recipes by Norman Garrett, c. 1992. I have made it for many years in an old Panasonic 1 pound machine. While the recipe calls specifically for all-purpose flour to give it an authentic texture, I make it with Canadian all-purpose flour which is similar to US bread flour. The recipe suggests to time the bread to be done right before dinner; then tear it apart rather than slice it, while still hot. It is best the first day. 1-pound loaf ------------ 1 tsp. yeast 4 tsp. sugar 2 cups all-purpose flour 1/2 tsp. salt 1 1/2 Tbsp. butter 5 1/2 ounces warm water 1 1/2-pound loaf ---------------- 1 1/2 tsp. yeast 2 Tbsp. sugar 3 cups all-purpose flour 1 tsp. salt 2 1/2 Tbsp. butter 1 cup warm water --------------- MESSAGE bread-bakers.v110.n010.2 --------------- From: Kathleen Subject: Bubble-Top Brioches Date: Tue, 16 Mar 2010 19:11:08 -0400 * Exported from MasterCook * Bubble-Top Brioches Recipe By :Dorie Greenspan Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water -- (110F to 115F) 1/4 cup warm whole milk -- (110F to 115F) 3 teaspoons active dry yeast -- (measured from two 1/4-ounce envelopes) 2 3/4 cups all purpose flour 1 1/2 teaspoons salt 3 large eggs -- room temperature 3 tablespoons sugar 12 tablespoons unsalted butter -- (1 1/2 sticks) room temperature 1 large egg -- beaten to blend with 1 teaspoon water (for glaze) MAKES 12 Get professional-looking rolls without using fancy molds. Combine 1/4 cup warm water and warm milk in bowl of heavy-duty mixer fitted with paddle attachment. Sprinkle yeast over and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes. Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes. Add eggs, 1 at a time, beating until blended after each addition. Beat in sugar. Increase mixer speed to medium; beat until dough is smooth, about 3 minutes. Reduce speed to low. Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes (dough will be soft and silky). Increase speed to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes. Lightly butter large bowl. Scrape dough into bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour 15 minutes to 1 hour 30 minutes. Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed. Cover bowl tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours. Chill overnight. (At this point, use the dough to make 12 brioches, or 6 brioches and 1 tart, or 2 tarts. Butter 12 standard (1/3-cup) muffin cups. Divide dough into 12 equal pieces; cut each piece into thirds. Roll each small piece between palms into ball. Place 3 balls in each prepared cup (dough will fill cup). Place muffin pan in warm draft-free area; lay sheet of waxed paper over. Let dough rise until light and almost doubled (dough will rise 1/2 inch to 1 inch above top rim of muffin cups), 50 to 60 minutes. Position rack in center of oven and preheat to 400°F. Place muffin pan on rimmed baking sheet. Gently brush egg glaze over risen dough, being careful that glaze does not drip between dough and pan (which can prevent full expansion in oven). Bake brioches until golden brown, covering with foil if browning too quickly, about 20 minutes. Transfer pan to rack. Cool 10 minutes. Remove brioches from pan. Serve warm or at room temperature. Source: "Bon Appétit Magazine, October 2009, page 78" S(Internet Address): "http://www.bonappetit.com/recipes/2009/10/bubble_top_brioches" Yield: "12 rolls" --------------- MESSAGE bread-bakers.v110.n010.3 --------------- From: Judith Mayberry Subject: Brotforms...and La Cloches (or is it Les Cloches?) Date: Thu, 18 Mar 2010 12:05:30 -0700 Thanks to all who responded about the baskets I offered. I answered those who provided their zipcodes to start off simply, and all the brotforms were quickly sold. This group has such lovely people in it and I thank you all again. I also uncovered a round La Cloche and a Baguette-shaped La Cloche, new in the boxes! They would be pretty heavy and fragile to send, but if anyone in the San Diego area is interested, let me know and I can call you. Shipping them would be quite expensive! Judy --------------- MESSAGE bread-bakers.v110.n010.4 --------------- From: "JOE & CHELLIE BARDA" Subject: New bacteria strain points the way toward 'super sourdough' bread Date: Mon, 22 Mar 2010 06:36:49 -0600 ..."new natural sourdough ingredient that could replace conventional additives in a variety of other breads..." --------------- MESSAGE bread-bakers.v110.n010.5 --------------- From: Reggie Dwork Subject: Golden Italian Flatbread Date: Fri, 26 Mar 2010 08:29:13 -0700 * Exported from MasterCook * Golden Italian Flatbread Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk 2 tablespoons margarine -- or butter 3/4 cup milk 1/2 cup quick-cooking wheat cereal -- farina 1/4 teaspoon salt 1 egg -- beaten 1/3 cup grated Parmesan cheese Line a 13x9x2" baking pan with foil; grease foil. Set aside. In a medium saucepan bring the 1 1/2 cups milk and the margarine or butter to boiling. Meanwhile, stir together the 1/4 cup milk, the farina, and salt; slowly add to boiling milk, stirring constantly. Cook and stir 3 to 4 minutes or till very thick and mixture just begins to bubble. Remove from heat; gradually stir hot mixture into egg. Stir in the Parmesan cheese. Pour into prepared baking pan; spread evenly. Cool, then cover surface with plastic wrap and chill at least 1 hour or till firm. Remove plastic wrap. Carefully invert pan to remove mixture onto a lightly floured surface. Cut into 8 pieces. Place on a well-greased baking sheet. Bake in a 450F oven about 20 minutes or till golden. Makes 4 servings. Description: "Escape the routine by cutting this flatbread into triangles or diamond shapes instead of squares. Better yet, experiment with your family's favorite cookie cutters." Source: "Better Homes and Gardens, 8/97" Per Serving (excluding unknown items): 184 Calories; 14g Fat (65.9% calories from fat); 9g Protein; 7g Carbohydrate; 0g Dietary Fiber; 77mg Cholesterol; 409mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat. NOTES : Nutrition facts per serving: 256 cal., 12 g total fat (5 g sat. fat), 70 mg chol., 440 mg sodium, 24 g carbo., 0 g fiber, 12 g pro. Daily Values: 20% vit. A, 2% vit. C, 24% calcium, and 8% iron. THE FLAVOR OF PARMESAN No cheese says "Italian" like Parmesan cheese. Its rich, salty taste enhances the flavor of many dishes, Italian or not. Cheese connoisseurs can tell the difference between true Italian ParmigianaReggiano and its closely related cousin Parmesan, which is made outside Italy. Production of Parmigiana-Reggiano is strictly regulated to maintain its unique taste. The cheese typically is aged from two to four years there, compared to about 14 months in the United States. Both domestic and imported cheeses are found in many supermarkets, as well as in specialty cheese shops and Italian markets. Its rising popularity has pushed manufacturers to offer the cheese already shredded in packages or in chunks for you to grate at home. You'll also find a mild, domestic Parmesan in a drier, grated form available in shakers at most grocery stores. --------------- MESSAGE bread-bakers.v110.n010.6 --------------- From: Reggie Dwork Subject: Monticello Muffins Date: Fri, 26 Mar 2010 08:39:35 -0700 * Exported from MasterCook * Monticello Muffins Recipe By :Jeff Smith Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages quick-rising yeast 1/2 cup tepid water -- (85-90F) 2 cups milk 3 tablespoons sugar 1 teaspoon salt 2 tablespoons salad oil 5 1/2 cups flour 5 tablespoons roasted sesame seeds 2 tablespoons raw sesame seeds Dissolve the yeast in the water. Stir into the milk. Add the sugar, salt, oil, and 2 cups of the flour. Mix with an electric mixer for about 5 minutes. Add the roasted sesame seeds and work in the remaining flour. If you have a KitchenAid, do this with the dough hook. If you do this by hand, use a wooden spoon. After all of the flour is incorporated or mixed in, knead the dough until smooth. Using the machine, this will take about 5 minutes. Let the dough rise under a large stainless bowl on a plastic counter. When it is double in bulk, after 1 hour, punch down and divide into 2 pieces. Divide each half into 12 pieces and place in greased muffin pans. Top with the raw sesame seeds and allow to rise until double in bulk. Bake at 400F for 20 minutes or until light brown. NOTE: Sesame seeds can be found raw in any health-food store and many fancy markets or nut shops. Roast them by placing in a frying pan over medium heat and cook, stirring, until they are golden brown. Source: "The Frugal Gourmet Cooks American" Per Serving (excluding unknown items): 135 Calories; 2g Fat (14.4% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 100mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : We have the recipe. It was described by Jefferson's daughter . . . but the explanation makes little sense to me. Further, ingredients were omitted because the writer assumed that we knew how the dish would basically be prepared. The following recipe is for breakfast yeast rolls with sesame. The dish that is described in the original called for yeast and "setting aside." So this should not be called a muffin at all. I have also included sesame seeds because Mr. Jefferson was very fond of them. The slaves brought the seeds with them from Africa and Jefferson did his very best to get them to grow at Monticello. --------------- END bread-bakers.v110.n010 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved